It took me a while to find the right combination of grains, veggies, and spices, but I think the result is a winner! As long as you have a food processor or a blender, these veggie burgers are very easy to make, and the recipe makes a lot of patties, so you can have some for future meals! Just wrap the patties in plastic wrap before they are cooked, store them in an air-tight container or bag, and place them in the freezer. Then just defrost and cook!
For the sauce I made a spicy mayo, but if you don’t like the spice, you can just omit the Sriracha and add a bit more ketchup. Or just use ketchup…or barbecue sauce…or anything you like!
Makes about 8 burgers
1 cup old-fashioned oats
1 large sweet potatoes
1 (15-oz.) can chickpeas, drained and rinsed
¾ cup cooked quinoa
½ cup chopped red onion
½ cup chopped red pepper
2 cloves garlic, chopped
1 tbsp. honey
1 tsp. paprika
1 tsp. cumin
1 tsp. salt
½ tsp. pepper
½ cup parsley leaves
1 tbsp. extra virgin olive oil (or you can use cooking spray)
¼ cup mayonnaise
2 tsp. Sriracha
1 tbsp. ketchup
Rolls for the burgers
1. Pierce the sweet potato with a fork and then microwave on high for 9 minutes. Allow the sweet potatoes to cool so it is easy to handle.
2. Place the oats in a food processor and process on high until the oats are ground. Scoop the flesh out of the sweet potato and place in the food processor. Discard the skin. Add to the food processor the chickpeas, quinoa, onion, red pepper, garlic, honey, paprika, cumin, salt, pepper, and parsley. Process until everything is uniformly combined. Refrigerate for at least one hour.
4. For the sauce, combine the mayonnaise, Sriracha, and ketchup. Mix until smooth.
5. Add the oil to a large skillet and turn the heat to medium. Form the mixture into patties and place on the pan. Cook for about 3 minutes on each side, or until the patties have browned. Monitor the patties as they cook since cooking times can vary!
6. Assemble the burgers on the rolls with your toppings of choice along with the sauce.